Yemeni Mandi (مندي) — Smoke-Scented Spiced Rice and Lamb

• 1.8 kghalal bone-in lamb shoulder (cut into 6 large pieces)
• 2yellow onions (1 quartered for broth, 1 finely diced for rice)
• 6 clovegarlic (crushed)
• 2 tbspYemeni hawaij spice blend
• 1 tspground turmeric
• 2.5 tspfine sea salt
• 1 tspblack pepper (freshly ground)
• 1 stickcinnamon
• 6 podgreen cardamom (lightly cracked)
• 4cloves
• 2 leafbay leaves
• 2dried limes (pierced with a skewer)
• 2.2 lwater
• 3 tbspghee
• 600 gbasmati rice (rinsed until the water runs clear, then soaked 30 minutes)
• 20 strandsaffron
• 2 tbsphot water (for blooming saffron)
• 60 ggolden raisins
• 1 chunkhardwood charcoal
• 1 tspneutral oil
• 1 sheetfoil
• 3tomatoes
• 2green chiles (stemmed)
• 0.5 bunchcilantro
• 0.5 tspground cumin
• 2 tbsplime juice

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is nearly clear, then soak it in fresh water for 30 minutes. This removes surface starch so the mandi rice cooks as separate, long grains rather than clumping.

2. 2

   Put the lamb, quartered onion, 4 garlic cloves, hawaij, turmeric, 2 teaspoons salt, black pepper, cinnamon stick, cardamom pods, cloves, bay leaves, dried limes, and 2.2 liters water into a large heavy pot. Bring to a boil, skim the foam carefully, then cover and simmer gently for 70 minutes until the lamb is almost tender but not falling apart.

3. 3

   Lift the lamb pieces onto a tray and strain the broth through a fine sieve into a measuring jug. Reserve 1.1 liters of the hot spiced broth for the rice, and keep any extra broth for moistening leftovers or serving alongside the mandi.

4. 4

   Heat the oven to 220 C and line a roasting tray with a rack. Rub the lamb with 1 tablespoon ghee and 0.5 teaspoon salt, then roast for 25 to 30 minutes until the edges are browned and the fat is fragrant.

5. 5

   While the lamb roasts, melt the remaining 2 tablespoons ghee in a wide heavy pot over medium heat and cook the finely diced onion for 8 minutes until translucent and lightly golden. Drain the soaked rice well, stir it into the ghee for 2 minutes, then add the reserved 1.1 liters hot broth and the raisins.

6. 6

   Bring the rice to a strong simmer, cover tightly, reduce the heat to low, and cook for 18 minutes. Turn off the heat, spoon the bloomed saffron water over one area of the rice, cover again, and let the pot stand undisturbed for 10 minutes so the grains finish steaming.

7. 7

   For the sahawiq, pulse the tomatoes, green chiles, 1 garlic clove, cilantro, cumin, lime juice, and 0.5 teaspoon salt until finely chopped but still slightly textured. Chill the sauce until serving, because its bright heat balances the rich lamb and smoky mandi rice.

8. 8

   To smoke the finished mandi, heat the charcoal chunk over a gas flame or under a broiler until it is fully glowing. Shape the foil sheet into a small cup, set it on top of the rice, place the hot charcoal inside, drizzle it with 1 teaspoon oil, immediately cover the pot, and let the smoke infuse for 6 minutes.

9. 9

   Remove the foil cup and discard the charcoal safely, then fluff the rice gently from the edges toward the center to keep the saffron streaks visible. Pile the rice onto a large platter, arrange the roasted lamb on top, and serve immediately with the sahawiq and warm bread.